Title: Fresh Tuna Salad
Categories: Luncheon, Salads, Fruits, Light meals, Low fat
Yield: 2 Servings

1 1/2 c Cubed red potato; 1/2 inch
-cubes
Cooking spray
8 oz Tuna Steak; 1 inch thick
2 tb Chopped fresh parsley
1 1/2 tb White vinegar
1 1/2 tb Water
1 1/2 ts Dijon mustard
1 1/2 ts Olive oil
1/4 ts Salt
1/4 ts Pepper
1 c Seedless red grapes; halved
-crosswise
Romaine lettuce leaves

1. Place potato in a saucepan; cover with water, and bring to a boil. Cook
15 minutes or until tender. Drain and set aside.

2. Coat a small nonstick skillet with cooking spray; place over medium-high
heat until hot. Add tuna, and cook 3 minutes on each side until medium-rare
or to desired degree of doneness. Break tuna into chunks.

3. Combine parsley and next 6 ingredients (parsley through pepper) in a
medium bowl; stir well with a whisk. Add potato, tuna, and grapes; toss
gently to coat. Serve on lettuce-lined plates.

Yield: 2 servings (serving size: 1 1/2 cups).

CALORIES 320 (28% from fat); PROTEIN 29g; FAT 9.8g (sat 2.3g, mono 4.3g,
poly 2.2g); CARB 29.3g; FIBER 2.4g; CHOL 43mg; IRON 2.5mg; SODIUM 458mg;
CALCIUM 21mg.

Typos by Gail Shermeyer <4paws@netrax.net>

NOTES : Cal 283.3, Fat 9.5g, Carb 22.6g, Fib 2g, Pro 28.1g, Sod 365mg, CFF
29.7%.
Recipe by: Cooking Light Magazine, July/August, 1996

Posted to Digest eat-lf.v097.n015 by Reggie Dwork on
Jan 16, 1998